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A heartwarming comfort meal from New England. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
- Melt the butter and cook onion until soft and translucent, but not brown.
- Add the tomatoes, salt, pepper, and sugar; heat thoroughly.
- Add the cheese and cook until melted, stirring constantly.
- Add egg slowly, stirring constantly for one minute more.
- Serve on hot buttered toast.